Chris_J wrote:I know this is going to result in a really thin and dry cider [...]
Only if it ferments all the way out. You can:
- use a yeast that won't ferment all of the sugars
- filter the yeast out
- pasteurize it when it gets to the desired sweetness
- add non-fermentable sugars (e.g. lactose)
- add non-fermentable sweeteners (e.g. sucralose or aspartame)
- let it ferment out, then add sugar/spices before you serve it
From what I've read, metabisulfate won't stop a fermentation, it will only prevent a stopped fermentation from restarting. Also some people are allergic to sulfites (a true buzzkill).